Balsamic Strawberry Cheesecake with Maple Pecan Crust and Peach Mango Topping

Maple Pecan Crust:

• 1 cup pecans, finely chopped
• 1/4 cup pure maple syrup
• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted

Balsamic Strawberry Filling:

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1/3 cup balsamic vinegar
• 1 tablespoon vanilla extract
• 1 pound fresh strawberries, stemmed and pureed

Peach Mango Topping:

• 2 cups chopped fresh peaches
• 1 1/2 cups chopped fresh mango
• 1/2 cup granulated sugar
• 1/4 cup water
• 1 tablespoon cornstarch

Instructions:

1. Preheat the oven to 350°F.
2. In a bowl, mix together the pecans, maple syrup, graham cracker crumbs, and melted butter until well combined.
3. Press the mixture onto the bottom of a 9-inch springform pan.
4. Bake for 10 minutes or until the crust is slightly golden brown. Set aside to cool.
5. In a large bowl, beat the cream cheese until smooth and creamy.
6. Add sugar, eggs, balsamic vinegar, and vanilla extract. Mix until well combined.
7. Stir in the strawberry puree until smooth.
8. Pour the cream cheese mixture over the cooled crust.
9. Bake for 50-60 minutes, or until the cheesecake is set around the edges and slightly jiggly in the center.
10. Remove from the oven and let cool for 10 minutes before loosening the edges with a knife.
11. Chill in the refrigerator for at least 3 hours, or overnight.
12. In a medium saucepan, combine the peaches, mangoes, sugar, and water.
13. Heat over medium-high heat until the mixture comes to a boil.
14. Mix the cornstarch with 1 tablespoon of water in a small bowl and add to the fruit mixture.
15. Cook until the sauce has thickened, stirring constantly.
16. Remove from the heat and let cool.
17. Once the cheesecake and fruit topping are cooled, spread the topping over the cheesecake.
18. Serve and enjoy!